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学科主题: Environmental Sciences; Toxicology
题名: Effects of Temperature on the Stability of Microcystins in Muscle of Fish and Its Consequences for Food Safety
作者: Zhang, DW ; Xie, P ; Chen, J
通讯作者: zdw@ihb.ac.cn ; xieping@ihb.ac.cn ; chenjun@ihb.ac.cn
关键词: Microcystins ; Stability ; Temperature ; Bighead carp
刊名: BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY
发表日期: 2010
卷: 84, 期:2, 页:202-207
收录类别: sci
部门归属: [Zhang, Dawen; Xie, Ping; Chen, Jun] Chinese Acad Sci, Donghu Expt Stn Lake Ecosyst, State Key Lab Freshwater Ecol & Biotechnol, China Inst Hydrobiol, Wuhan 430072, Peoples R China; [Zhang, Dawen] Chinese Acad Sci, LED, S China Sea Inst Oceanol, Guangzhou 510301, Guangdong, Peoples R China
项目归属: LED
摘要: In this study, bighead carp treated with two doses, i.e. 400 and 580 mu g MC-LReq (Microcystin-LR equivalent)/kg bw. After dosing bighead carp with 400 and 580 ug MC-LReq/Kg bw, the mean concentrations of microcystins (MCs) was significantly higher in boiled muscle than unboiled controls. These results indicate that the potential threat of microcystins contaminated fish to humans has been underestimated. The increase in microcystins occurs by the release of phosphatase-bound microcystins by boiling.
原文出处: 查看原文
WOS记录号: WOS:000273846500011
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/6327
Appears in Collections:热带海洋环境动力实验室(LTO)_期刊论文

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Zhang, DW; Xie, P; Chen, J.Effects of Temperature on the Stability of Microcystins in Muscle of Fish and Its Consequences for Food Safety,BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY,2010,84(2):202-207
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文件名: Effects of Temperature on the Stability of Microcystins in Muscle of Fish and Its Consequences for Food Safety .pdf
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